With January, the blini season begins.

    Blini is filled with onion, roe and sour cream. Roni Lehti

    Blini is seasonal food at its best. Just thinking about this delicacy makes my tongue water.

    Traditionally, blini time is spent around laskainen, but you can already start eating these delicacies in January.

    – In winter, the blini snaps nicely in the mouth. I’m looking forward to eating a thick, good blini with different fillings. From my years in restaurants, I remember how in February we started baking blinis on the job. It is still a guaranteed product that Finns like, says Pippuri.fi’s kitchen manager Risto Mikkola.

    On the other hand, blini is so difficult and laborious to make that it is eaten less frequently throughout the year.

    – Making the dough takes time. It should be done the day before and used overnight. The next day, the egg whites are beaten and added to the dough. You may have to remember to brighten the one used in baking. There’s a lot to do.

    Smoke sour cream. Line a colander with filter paper or cheesecloth and pour the sour cream into it. Put foil on the bottom of the pot and alder chips on top of the foil. Heat the pot on a plate at full heat. When the crumbs start to smoke, put sour cream in a strainer on top. Cover the whole beauty with foil. Take off the heat and let the sour cream smoke for about 30 minutes.

    Clarifying butter means removing whey protein from butter.

    Bright can:

    1. First, melt the butter in a saucepan while slowly boiling. The pale foam that has risen to the surface of the butter is skimmed off. Cook on low heat for ten minutes. Let the butter stand for ten minutes until the whey has completely settled. When you collect the clarified butter, be careful not to mix the whey on the bottom with it.

    2. Another way to recover the clarified butter is to put the entire pot in the refrigerator for a day after cooling. The next day you can separate the whey from the congealed butter.

    Clarified can withstand a higher frying temperature than regular butter.

    Directly from the pan to the plate, warm blini is perfect for cold frosty days, and why not for milder weather as well.

    Blini’s taste is based on buckwheat flour and the method of preparation. Thick flat dough is used with the help of yeast and beer is added to the dough both for taste and to give it a crunch.

    According to Mikkola, roe is the number one filling, but fish tartares, herrings and mushroom salads are also good on top of blini.

    – My favorites are whipped sour cream, chives, dill, black pepper and porcupine roe. When you put them on a blini, you are a happy person.


    250 g buckwheat flour

    200 g wheat flour

    30 g fresh yeast

    3 dl of milk

    1 bottle of beer (3.33 dl)

    3 eggs

    1 teaspoon of salt


    1. Mix yeast, flour, milk and beer together. Leave at room temperature for at least six hours, preferably overnight.

    2. Separate the egg whites from the yolks. Beat the egg whites until light foam. Add the egg yolks to the flour mixture. At the end, fold in the whipped egg whites and season with salt.

    3. Fry the blinis in plenty of clarified butter on medium heat for a few minutes on both sides. The blinis should be crispy on the surface and soft in the middle. The color is golden brown.


    1 large potato

    2 carrots

    1 pickle

    2 beets

    1 red onion

    2 boiled egg whites

    0.5 points of dill

    0.5 pnt chives

    0.5 dl rapeseed oil



    1. Peel, boil and dice the vegetables. Chop the red onion, dill and chives. Dice the egg.

    2. Mix all ingredients together. Season with salt and pepper.

    Egg-herring cream

    2 egg yolks, boiled

    1 matjessil fillet

    2 dl mayonnaise

    0.5 dl matjessil broth



    1. Put all the ingredients in a blender and blend until smooth. Season with sugar and pepper if necessary.


    50 g of whitefish roe

    50 g rainbow trout roe

    1. Finish the dish with whiting and rainbow trout roe

    Kendermanns Classic Riesling 2020, Germany (€11.28)

    When there are delicious blinis and side dishes on the plate, the chef trusts in German know-how and pours a glass of Riesling. The acidic and fruity whole of Kendermanns Classic Riesling complements this symphony of flavors without overshadowing its delicate flavors.